Tuesday, September 7, 2010

Miss Erika's Pumpkin Pie

Told you there was going to be a parade. ;)

This recipe is from the one who brought me to the dark side. Who convinced me to roast that pumpkin for the first time. It's her fault, really.

Blame her. I do. It's just easier that way.

Miss Erika's Pumpkin Pie
- 2 cups pumpkin
- 14 oz condensed milk (or 3/4 cup milk and 2/3 cup sugar)
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt

Beat all ingredients together, pour into prepared crust. Bake at 425 for 15 minutes, then reduce heat to 350 and bake 40 more minutes.

Thanks Miss Erika. xoxo....hey, can you do that egg and milk free too? I know you can...but I forgot to write that one down. ;)


  1. I bet if you add applesauce or go the Weight Watcher way and use a can of ginger ale you can take out the egg and milk

  2. We used blended tofu for the eggs and soy milk with 1/2 cup sugar for the milk. I believe it was 6T of pureed tofu to replace the eggs.

    You like the dark side, we have cookies & pie! :-)

  3. What kind of pumpkin? For those of us who usually buy our pumpkin pies out of the freezer at the grocery store... would that be "pumpkin puree" or what? :-)

  4. Yes, Mandy...pumpkin puree. :) Don't get the pumpkin pie can, you want the plain pumpkin. You could always roast the pumpkin at home....wait, who am I kidding? xoxo


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